Eppicotispai Pizza Set with Cooking Stone and Pizza Peel, Silver

Super hefty and solid, big enough for two medium homemade pizzas, takes a good while to heat up completely due to its size, but lordy, it makes any crust perfect, even with frozen pizzas (works much better if at least mostly thawed). Pretty piece of stone, soaks up a bit of grease, but doesn't smoke much if you scrape and soap off after messy uses. This will be in my arsenal for a long time, always thinking of new things to cook on it (like steaks, tortillas, calzones). And when stored leaned up against a wall or cupboard it looks nice. Very happy. Oh, and the bamboo spatula is perfectly sized for large to small and just thin and slippery enough to get under soft crust. Don't forget parchment and cornstarch / flour!

The stone was fantastic on our hot grill and the pizza slid beautifully on it as we turned it without sticking. We oiled it as indicated, leaving it for 24 h then wiping the excess and did not smoke as some have suggested. Maybe they over oiled it? This is the third pizza stone I have owned over many years and is the best I have used by a wide margin. Sadly it is just a little smaller than I envisioned.

I have different stone for baking my pizzas, but this one is the best you will never worry about not well done in the bottom. I definitely recommend this item.

Good value for price. Pay special attention to prepping the stone surface prior to cooking for first time. Even heat distribution.

Retained heat to make our semolina bread come out perfect! Definitely stick with the lava stone.

I love making Calzones. I bought this after my daughter sent me a recipe for FAGE dough. I seasoned the stone as instructed and love it! IT is HEAVY and my wife does not like to lift it, but it doesn't seem to be fragile. 500° is no problem for this stone and make the crust on the bottom very crisp. Excellent buy and NOT made in China!

We used this as a cooking surface on a propane fire table. We placed it in a metal barbque/grill pan so our fondue meat butter and oil would not drop into the fire but into the pan below. It worked perfectly and added extra stability to the grilling stone. I preheated it in the oven for half an hour first. super easy clean up even though it looked like the top had some burnt meat juices. once cooled I simply rinsed it in the sink and it was good as new. Love it!!

broken in half, need return label

excellent! i'm on my 20+ pizza on thsi stone and it makes a lot of difference between using this or just the oven tray. Put the stone in the oven, at full blast, leave it in for about half an hour, until it gets well hot, and then place the pizza on it, using a *metal* peel, such as sold elsewhere on Amazon. The included wooden peel is useless, as it both too thick, and does not slip enough to easily go under the fresh dough. However, the wooden peel i have found, can substitute for a pizza plate, as you can both lay the pizza on it and also cut on it, as it's wood. Considering the price, this is totally worth it. I imagine you could get even better results with a thicker, more expensive stone, assuming you are prepared to leave it over an hour in the oven to heat up. Once you cook a pizza, you'll need about another 10 minutes for the next one, as the stone needs to get back up to temperature; however, that's if you want excellent pizza. If you are ok with good but not great, you can just keep putting more pizzas in.

La pietra lavica arriva ben confezionata in una scatola con al suo interno una pala per infornare pane/pizze. La prima volta, come da istruzioni, va impregnata di olio di oliva e lasciarla riposare per 24h finche l'olio non si assorbe e dopodiché la pietra è pronta per il primo utilizzo. Si pulisce con un panno ed aceto al termine dell'utilizzo. Sicurante essendo una pietra con una certa porosità tende ad annerirsi che qualcosa ( sugo, mozzarella, ecc) finisce sopra durante a cottura (ma è solamente un fattore estetico che non influirà sui successivi utilizzi. La cottura di pane è pizza è eccellente (ricordarsi che si sta usando un forno casalingo) ed uniforme. Io personalmente adagio la pietra sul fondo del forno e la faccio scaldare finché il forno non sia a temperatura e dopodiché inizio ad infornare. Le pizze vengono molto buone e saporite. Sicuramente non vengono come nel forno a legna ma sicuramente molto meglio che la classica cottura in teglia. Ottimo rapporto qualità prezzo!

Funkar hur bra som helst. Jag har bakat både pizza och bröd, och resultatet blir riktigt bra.

its heavy but baking good on bottom side. its hot enough for baking bread.

everything is good but too small size. It seems smaller than I thought. If you don't need large size pizza it may fit you well. only for 10''pizza or something smaller.